Jicama Peach Salsa Recipe - Cooking Index
Jicama Peach Salsa Recipe - Cooking Index
| 1 cup | Peeled, diced jicama | |
| 1/4 cup | Chopped red onion | |
| 1/2 cup | Roasted, peeled, chopped red bell pepper | |
| 2 cups | Peaches (or nectarines) - pitted, chopped (medium) | |
| 2 | Jalapeno chilies - seeded, chopped | |
| 3 tablespoons | Fresh lime juice | |
| 1/2 teaspoon | Ancho chili powder - or to taste | |
| 1 tablespoon | Chopped fresh mint |
In a medium glass bowl, combine the jicama, onion, red pepper, peaches, jalapenos, lime juice, chili powder, and mint. Store in a covered container, in the refrigerator, no more than 1 day.
This recipe yields about 2 cups of salsa.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6275 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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